Wednesday, May 16, 2007


Morning dew clings everywhere.....
......clothes on the line gone limp
rubied jewels fresh from the field waiting

If a vinaigrette could be considered sexy then this one would be in the running. The pale mauve coloration thrown off by the strawberries seduces the eye and its sweet tartness dances across your tongue mingling with a host of other flavors. This is an easy way to get a fruit flavor into vinegar without making your own vinegar. You can employ this technique throughout the season using raspberries, plums, peaches, or kiwi as they come available. Dress a salad of arugula or a grilled chicken breast with this dressing.

Always buy strawberries that are a saturated red and most definitely do not have "white shoulders" -- that is when they are white at the top around its hull and will absolutely guarantee a lackluster experience. Don't refrigerate them as the chill kills their fragrance as well as their sweetness -- EAT THEM.

Strawberry Vinaigrette - yields approx. 2 cups
1/2 cup roughly chopped strawberries
1/4 cup Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
1 cup almond oil or canola oil

Place the strawberries and the vinegar in the blender and process until smooth. Pass the strawberry mixture through a fine mesh sieve over a large bowl to remove the seeds. Add the mustard, salt and pepper to the strawberry vinegar whisking constantly to thoroughly mix. Then slowly drizzling in the oil, whisk to thoroughly combine and emulsify.

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